Prepare all the ingredients

In a medium-size paella pan over medium-high heat, heat the olive oil.

Add the chorizo and fry for about 5 minutes. Add the pork ribs and cook for another 5 minutes. Add also the chicken to the pan and cook, stirring occasionally, until browned, 5 to 6 minutes;

Add the onion and sauté until just start to tenderize, 3 to 4 minutes;

Add the peppers and garlic, and sauté for more 3 to 4 minutes;

Add the rice and toast, stirring frequently, until it just becomes translucent, 2 to 3 minutes. Add the saffron or the paella seasoning;

Add enough of hot water to the pan to just cover the rice, and bring the liquid to a boil. Reduce the heat to medium, and simmer for 10 minutes;

Arrange the seafood (octopus, squid, peeled shrimp) and cook for another 8 minutes. Put more hot water if needed;

Add the jumbo shrimp, cherry tomatoes and peas over the rice, cover with aluminum foil, and continue simmering until the seafood is cooked, for about 6 to 8 minutes.

Remove the cooked paella from the heat and let rest for 5 minutes before serving. Sprinkle some olive oil on top.